BACON-SAGE STUFFED PORK CHOPS WITH MUSHROOMS

In savoring my Bacon Nation cookbook, I came across a recipe for “Saltimbacon” and took the cue to stuff pork chops with bacon and sage. Of course, I had to add cheese. And though I didn’t have fresh shallots, I had dried shallots. And, really, in cooking I can’t tell the difference between Marsala and Marsala cooking wine… This beautiful, tasty, and easy-to-prepare dish is a result of my tweaking. Only one thing: I used 1-1/2″ thick pork chops–a “no-no” that required a major cooking time adjustment, so do NOT go thicker than 1″. Delish!

Bacon-Sage Stuffed Pork Chops with Mushrooms

4 slices bacon

4-1″ thick boneless pork chops, butterflied (NOT over 1″ thick!)

4 slices provolone cheese

4 fresh sage leaves

1/3 cup bread crumbs

1/4 cup all-purpose flour

2 tbsp olive oil

1 tbsp dried minced shallots (or fresh–probably 1/4 cup)

8 oz mushrooms, sliced thick

1/2 cup Marsala cooking wine

1 cup chicken broth

1) To large skillet over medium-high heat, add bacon and cook 5-6 minutes until just crisp; transfer bacon to paper towel-lined plate; cut each slice in half

2) On one side of each butterflied pork chop, place 1 slice provolone cheese, 2 bacon halves, and 1 sage leaf; fold opposite side of pork chop over, enclosing ingredients and pressing down to seal

3) In shallow bowl, mix bread crumbs and flour

4) In large skillet over medium-high, heat olive oil; dredge both sides of pork chops in bread crumb-flour mixture, place in skillet, and cook 4-5 minutes each side until pork is golden brown and just cooked through; transfer pork chops to a plate and cover with foil to keep warm

5) To same skillet over medium heat, add shallots (you may have to add a bit more olive oil); cook shallots 3 minutes, stirring often, until softened and fragrant; add mushrooms, Marsala cooking wine, and chicken broth and cook 3-4 minutes

6) Return pork chops to skillet and spoon sauce over top; cover skillet with lid and cook 3 minutes; remove from heat; place pork chops on plate, spoon sauce over top, and serve

Servings: 4

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7 thoughts on “BACON-SAGE STUFFED PORK CHOPS WITH MUSHROOMS

  1. Savory is the word for this one. Well done! Well done indeed.

  2. ellyvegas1 says:

    Yum this looks amazing!

  3. Teresa says:

    You can air-mail me a batch!

  4. Lovely, as always. I am told that the only difference between any type of wine and ‘cooking wine’ is the addition of salt.Seems the idea was started in big French kitchens to keep the wines from being consumed by the cooks and scullery workers!
    I think most people cook with inferior wines, but there is a line that goes”Cook with the best and drink the rest.” However, to do that you’d have to have an unlimited cellar and bank account!

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